PLANK-GRILLED HICKORY BBQ PLANT-BASED MEATBALLS
RECIPE TYPE
Vegetarian, BBQ
SERVES
6 to 8
Prep time: 15 min
Total time: 1 hr 45 min
Ingredients
2 cedar grilling planks
2 pkgs (340g each) plant-based ground protein
6 cloves garlic, minced
1/2 cup finely chopped sweet onion
1/2 cup finely chopped parsley
1/2 cup crushed Longo’s Barbecue Potato Chips or Panko Breadcrumbs
1 1/4 cups Longo’s Hickory Smoke Barbecue Sauce, divided
1/2 tsp each salt and pepper Pinch Longo’s Cayenne<
1/4 cup Longo’s Honey
Directions
Soak planks in cold water for 1 hour.
In large bowl, combine ground protein, garlic, onion, parsley, chips and 1/4 cup of the barbecue sauce. Add salt, pepper and cayenne; gently mix with your hands and divide into 20 equal-size portions and roll into meatballs.
Remove planks from water and place meatballs on planks and refrigerate for 1 hour for flavours to blend.
Stir together remaining 1 cup barbecue sauce and honey in bowl; set aside.
Heat grill to medium, about 350°F. Place planks of meatballs onto grill and close lid. Grill for about 30 minutes, basting every 10 minutes with sauce, until thermometer reaches internal temperature of 160°F. Serve immediately.
NUTRITIONAL INFORMATION
Protein 17g | Fibre 5g |
Fat 12g | Sugar 25g |
Carbs 37g | Sodium 860mg |
